370 DR CEASE'S RECIPES. 



and by little changes, and flavoring, such a variety may be made out of it, as 

 loaf cake, jelly cake, etc. Sugar, 2 cups; butter, 1 cup; 6 eggs; flour, 2 cupsj 

 sweet milk, ^ cup; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonfuL 

 Directions — Familiarize yourself with the general remarks and explanations, 

 at the head of this subject, then you will be able to make any ordinary cake — 

 the articles, and proportions, only being mentioned. I only mention here the 

 different ways this may be flavored, baked, etc. 



This may be baked in a loaf, or in jelly cake tins (shallow pans) and, when 

 cold, laid up with fruit jelly spread between the layers, and you may ice the 

 top, or not, as you choose — sometimes with — sometimes without. Sometimes 

 flavor with the juice and grated yellow of a lemon, again with an orange, or 

 the extracts of one or the other, and again without either, being plain. And 

 thus you can have a cake differing from the leopard's skin in this — its spots 

 may be changed, and that as often as you like, giving a great variety of 

 cake without change of composition, except in flavoring, icing, etc., or in 

 not flavoring, or not icing, baking in loaf, or for jell cake, or by baking 

 in patty pans, as you choose, or as occasion may call for. Mrs. Chase occa- 

 sionally ices them when baked in the little pans, especially so if the icing is 

 being made for large cakes, at the same baking. 



Bibbon Cake.— I. Sweet milk, i^ cup; butter, i^ cup; 3 eggs, flour, 3 

 cups; cream of tartar, 1 tea- spoonful; soda, i^ tea-spoonful. DrRECTiONS — 

 Dissolve the soda in the milk: mix the cream of tartar in the flour; beat the 

 eggs, sugar and butter well together; then the milk and flour. 



II. Take of the above mixture, 1 cup; molasses, 1 tea-spoonful; cinna- 

 mon, cloves, allspice and nutmeg, each % tea-spoonful : citron, almonds or wal- 

 nut meats, each 3^ lb. ; raisins and English currants, each % cup. Directions 

 — Chop the citron, and almond or walnut meats (whichever you prefer to use), 

 dredge the raisins and currants with flour, and mix with the molasses and spicea 

 into the cup of batter taken from the first. Use shallow tins for baking, put- 

 ting in a strip of the white batter lengthwise of the tin; then a strip of the dark 

 beside it, and so cover the tins; thus you have a "marbled cake," which has 

 ribbon-like strips. 



Remarks. — By leaving out the citron and fruit, and putting into pans, as the 

 marble cake next following, you have another variety of composition for 

 marble cake. 



Marble Cake. — Light Part: White sugar, 3 cups; whites of 6 eggs; 

 butter, 3^ cup; flour, 2 cups; sweet milk, J^ cup; baking powder, 2 tea-spoon- 

 fuls. Dark Part: Yolks of 6 eggs; butter, 1 cup; brown sugar, 3 cups; sweet 

 milk, 1 cup; cinnamon, cloves, allspice and nutmeg, each 1 table-spoonful; 

 flour, 3 cups; baking powder, 3 tea-spoonfuls. Directions — Beat the butter, 

 sugar, milk, eggs, and spices together in each part (they will work best if put 

 in in the order named); then mix the baking powder in the flour for each part, 

 stirring in the flour with the baking powder in it last, and one quickly after the 

 other, for when baking powder is used, the cake must be placed into a hot oven 

 as soon as can be done, to insiu^e lii^htness. Cover the bottom of the pan with 



